This recipe brings me back to my college days. I pretty much lived off fried rice because it was fast and easy. It was also something that I could make in bulk and it would feed me for a couple days.
Instead of scrambling the egg in, I like to have a sunny side egg on top. That way the runny yolk can be a nice sauce for my fried rice.
It’s important to saute your kimchi for a little bit at the beginning. This adds more depth to the kimchi flavor. This is KIMCHI fried rice, so make sure to get as much kimchi flavor as you can.
Keep your kimchi in your rice, not the floor,
Your favorite alternative chefs, K & T
Kimchi Fried Rice
Ingredients
- 2 cups rice
- ½ tsp oil
- ½ can spam diced
- ½ cup kimchi rough chopped
- ⅛ cup kimchi juice
- 3 garlic cloves minced
- 1½ tsp mirin
- 1 tsp gochuchang
- 2 green onions chopped (green and white separated)
- 1 tbsp sesame oil
- Furikake
- 2 eggs
Instructions
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Cook your 2 cups of rice 1 day in advance.
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Heat up your wok at medium high heat. Toss in spam first and cook spam until they have a nice sear.
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Next, toss in kimchi in the wok until fragrant. Add the minced garlic and saute for a minute or two.
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Add the rice to the wok and spread out in the wok. Add kimchi juice, mirin, gochujang, and white part of your green onion to your rice. Toss for 5 minutes.
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Remove from heat and add sesame oil
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Lastly, fry up a sunny side egg to serve on top of your rice.
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Garnish with the green part of the green onion and furikake.